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Things appear to be getting real out there regarding food shortages and food prices. In America, we may not see a shortage per se because we are a wealthy nation; however, with the way we are getting slammed with one crisis after another, (on purpose) I suggest you get to know a farmer.

My wife normally gets our beef and pork from the grocery store until about 4 years ago.

My brother-in-law started raising steers and ask if we wanted some. It was his new business and hobby of sorts. "Of course", I said, "but how does it work?"

He charged me 2.00 per lb (on the hoof) is what they call it, once it was ready. Others call it hanging weight (the whole steer).

For the first order I ask for a whole steer. Let's say it weighed 1,000 lbs. So I pay my in-law 2K for a whole steer.

He then takes it to the processors (slaughter house) and I prepare to pay them for what I am about to take home. I filled out an order form asking them to cut it up the way I wanted. So much hamburger, so many steaks, what kind of roasts, ribs, filets, etc., etc. (please know what you want before you fill out a form)

That cost me around 400.00 give or take (I really don't remember). The processor calls me to let me know it is ready. It is frozen hard and it was winter time, so threw it in the back of my truck in some open boxes.

After it was all said and done, I paid about 7.30 per pound, whether it was hamburger or T-bone. I think that is pretty fair.

There is no way I could fit a whole steer in my freezer, so I made gift boxes for Christmas for my sisters and Mom. They were happy and I had plenty for that first year and a half.

My brother in law hurt his back so he no longer raises steers, so I went looking for a farmer. Found several on Facebooks Marketplace and Craigslist. Farmers don't have a big budget geared toward advertising. However, they do have websites with phone numbers.

After choosing a farmer or two, I placed my order with him (just like it was my brother-in-law) Once the steer was ready, he gave me the processors name so I could fill out the form. Blah, Blah, Blah, you know the rest. Same method. I did write a check and send it to him and then he told the processor to finish up. He also had Vemo and some other fancy electronic payment choices, Just FYI.

This time, I ended up paying approx 7.50 per lb for half a steer. Not much difference than my in-law.

I found another farm where I fill out an order form on-line for eggs, bacon, sausage patties, pork chops, boston butt and pay with a credit card. The next day I go pick it up. Easy peasy.

I have now built a rapport with these hard working farmers and their families. They are young with small farms and really want to show you their places, their pigs, their chickens, their gardens. They are some of the cleanest places I have ever visited. They are almost in my back yard of a large metropolitan area. Some of the men have small children, others are single and one is an old-timer. I love supporting them.

Even if you have to travel to the next town, I would highly suggest this alternative food source.

Fresh from the farmer, is some of the best tasting meat I've ever had. I will never go back to commercial meat. It is NOT the same.

Another hobby farmer family offers soap, goat cheese and sells duck eggs. Another sells canned veggies and fruit stuff.

I continue to build on purchasing alternative food sources and I highly recommend doing it now while it is summer. They are taking orders for the September beef harvest.

The next place I have on my schedule to visit is a place in Etheridge Tennessee. I have researched an Old Amish community who sells everything. Can't wait to make the trip. Good luck my frens.

Things appear to be getting real out there regarding food shortages and food prices. In America, we may not see a shortage per se because we are a wealthy nation; however, with the way we are getting slammed with one crisis after another, (on purpose) I suggest you get to know a farmer. My wife normally gets our beef and pork from the grocery store until about 4 years ago. My brother-in-law started raising steers and ask if we wanted some. It was his new business and hobby of sorts. "Of course", I said, "but how does it work?" He charged me 2.00 per lb (on the hoof) is what they call it, once it was ready. Others call it hanging weight (the whole steer). For the first order I ask for a whole steer. Let's say it weighed 1,000 lbs. So I pay my in-law 2K for a whole steer. He then takes it to the processors (slaughter house) and I prepare to pay them for what I am about to take home. I filled out an order form asking them to cut it up the way I wanted. So much hamburger, so many steaks, what kind of roasts, ribs, filets, etc., etc. (please know what you want before you fill out a form) That cost me around 400.00 give or take (I really don't remember). The processor calls me to let me know it is ready. It is frozen hard and it was winter time, so threw it in the back of my truck in some open boxes. After it was all said and done, I paid about 7.30 per pound, whether it was hamburger or T-bone. I think that is pretty fair. There is no way I could fit a whole steer in my freezer, so I made gift boxes for Christmas for my sisters and Mom. They were happy and I had plenty for that first year and a half. My brother in law hurt his back so he no longer raises steers, so I went looking for a farmer. Found several on Facebooks Marketplace and Craigslist. Farmers don't have a big budget geared toward advertising. However, they do have websites with phone numbers. After choosing a farmer or two, I placed my order with him (just like it was my brother-in-law) Once the steer was ready, he gave me the processors name so I could fill out the form. Blah, Blah, Blah, you know the rest. Same method. I did write a check and send it to him and then he told the processor to finish up. He also had Vemo and some other fancy electronic payment choices, Just FYI. This time, I ended up paying approx 7.50 per lb for half a steer. Not much difference than my in-law. I found another farm where I fill out an order form on-line for eggs, bacon, sausage patties, pork chops, boston butt and pay with a credit card. The next day I go pick it up. Easy peasy. I have now built a rapport with these hard working farmers and their families. They are young with small farms and really want to show you their places, their pigs, their chickens, their gardens. They are some of the cleanest places I have ever visited. They are almost in my back yard of a large metropolitan area. Some of the men have small children, others are single and one is an old-timer. I love supporting them. Even if you have to travel to the next town, I would highly suggest this alternative food source. Fresh from the farmer, is some of the best tasting meat I've ever had. I will never go back to commercial meat. It is NOT the same. Another hobby farmer family offers soap, goat cheese and sells duck eggs. Another sells canned veggies and fruit stuff. I continue to build on purchasing alternative food sources and I highly recommend doing it now while it is summer. They are taking orders for the September beef harvest. The next place I have on my schedule to visit is a place in Etheridge Tennessee. I have researched an Old Amish community who sells everything. Can't wait to make the trip. Good luck my frens.

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[–] • 1 pt

Thank you, that is a nice alternative. May have to try it. So far, I've only ordered Grass fed beef. Is there a taste difference? Grass vs Grain? I have been trying to avoid the grain in case it is GMO. I am surprised the Amish have this available. Thanks again.

[–] • 2 pts

The biggest difference between grass -fed and non is the meat itself has less marbling in grass fed cows. Because of the grain fed cows poor diet, it is capable of getting bigger and fatter. Taste wise, many people prefer the non-grass fed cows, but obviously grass fed is better for your body

[–] • 2 pts

Grass fed cows can get good fat marbling on grass, it just takes significsntly longer on pasture. We raised our own beef on grass/hay and processed at about 3yrs. Very fatty and delicious.

[–] • 2 pts

you can certain it's fucking gmo full of glyphosphate: don't eat meat if it's not grass fed and finished.

[–] • 2 pts

Fruits, veggies and especially wheats, oats and barleys are even though labeled non-GMO are allowed to be sprayed with glyphosate during the growing process. Wheats, oats and barley are sprayed just before harvest because well, they just don’t have the time to dry them out and roundup does such a fine and fast time of doing it.

[–] • 0 pt

Kinda defeats the purpose of clean meat, ay.

[–] • 0 pt

Good point, but keep in mind, you can switch a steer/ cow to grass for 2 weeks, mabe three and get all that gmo shit out of them. Baseline- 1 animal ie: steer per acre.

[–] • 0 pt

So the pesticides are magically going to leave every fat molecule of the animal's body?

[–] • 0 pt

Sorry for confusion. I buy from the Amish in PA. I put this link in since you said you were around Tennessee. This small processor is in KY. The Amish grass feed, but the steers are not as marbled as grain fed. I am not concerned with gmo grain, but I am concerned with hormone pumped beef.

[–] [deleted] • 0 pt

I personally not taste but health know the Grass fed are so much more healthier eating a natural diet. Now like humans all that grain is going to cause hormone imbalance and like you'll end up eating that diabetic steers meat and that cannot be as healthy as naturally fed cattle that have healthier bodies thus more nutritious proteins.

[–] • 1 pt

Too much protein is bad for your body as it is converted to blood glucose, which is the root of all metabolic evil. You need about 1 gram per pound of lean body mass and no more. The rest of your calories should be mostly from animal fats.